Nutritional Steamed Foods
Steamed meats, vegetables and fruits are nutritional staples of a healthy diet. Steamed food maintains more of its nutritional value and nutrients than food that is baked or boiled. Traditional steaming occurs when placing food in a covered pot with holes and cooking it over boiling water.
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Vegetables
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Fresh or frozen vegetables such as carrots, potatoes, squash and broccoli can be steamed over boiling water for 10 to 15 minutes as a nutritional side dish. If you are used to vegetables covered in butter, over time slowly decrease the butter you use, or use seasonings such as broth to add flavor.
Fish
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White fish and other types of fish that are low in fat are best for steaming. If your steamer has multiple levels, add the fish to the top portion of the steamer. Or steam with vegetables mixed in for 20 minutes, or until the fish is flaky.
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Meat
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Meats trimmed thinly without fat can be steamed as an alternative way of cooking while maintaining the juiciness. Meats from chicken to pork generally should be steamed for 20 minutes.
Rice
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Steamed rice is a healthy alternative to fried rice. All kinds of rice, including long grain, Basmati and brown, can be steamed by doubling the water to rice ratio.
Fruits
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As strange as it may sound, fruits can be steamed and used for everything from baby food to apple sauce and pie filling. Apples, peaches and pears are popular choices, but fruits need to be checked often during the steaming process so that they don't become too mushy.
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